Duck Breast with Whisky and Spice Sauce

Ingredients

• Sauce

  • 2 shallots, finely chopped
  • 2 tbsp (30 ml) honey (see note)
  • ¼ cup (60 ml) whisky or Scotch whisky (see note)
  • 2 cups (500 ml) chicken broth
  • 1 tsp crushed peppercorns
  • 2 star anise
  • 1 clove
  • 1 tbsp butter (optional)
  • 1 tbsp unbleached all-purpose flour (optional)

• Duck

  • 2 magrets duck breasts, about 1 lb (450 g) each, or 4 breasts
  • 3 garlic cloves, peeled
  • 3 sprigs fresh thyme